Spicy Tuna Pasta with Creamy Fra Diavolo Sauce

This is a quick weeknight meal, and with the right tools, you'll have a fabulous meal on the table in under 30 minutes! I used a ginger tool by microplane to cut my garlic into thin slices, it's best to also use the microplane glove if using this method.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 519 Calories

Ingredients

• 2 tablespoons heavy cream
• ¼ cup olive oil
• 1 teaspoon red pepper flakes
• ½ teaspoon salt, or to taste
• 6 cloves garlic, thinly sliced
• 1 (28 ounce) can whole Italian plum tomatoes (such as San Marzano)
• ¼ cup freshly chopped parsley
• 1 pound gemelli pasta
• 6 (4 ounce) tuna steaks
• 8 leaves basil chiffonade (thinly sliced fresh basil leaves), divided

Recipe Instructions

Step 1

Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.

Step 2

Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.

Step 3

Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.

Step 4

Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.

Step 5

To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.